MEDITERRANEAN MAYONNAISE
Thanks to the chefs at Martha Stewart *Living* for this one! All ingredients should be at ROOM TEMP before beginning.
Provided by Debber
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Beat egg yolks on medium speed until slightly thickened.
- Add lemon juice, mustard, salt; beat one minute.
- Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
- SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
- Fold in water, lemon juice and salt.
- Fold in rosemary or basil.
- Serve at room temp; refrigerate leftovers for up to a week.
- REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Nutrition Facts : Calories 2002.8, Fat 223.9, SaturatedFat 19.5, Cholesterol 283.2, Sodium 2351.5, Carbohydrate 2, Fiber 0.1, Sugar 0.5, Protein 3.7
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